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Monday, November 19, 2012

蛤蜊蒸蛋

Ohhhhh so smooth and silky egg custard which my family members adored! This dish looks so elegant with the clams peeking through the egg custard! A tip is not to fully submerge the clam in egg mixture so that it will opened up beautifully after steaming :D

Ingredient

12 white clams

2 eggs

1 large slice ginger

1/2 tbsp wine

1 tsp sesame oil

1/2 tsp salt

1 tsp light soy sauce

1/2 tbsp wolfberries, softened

180ml clam broth, warmed

spring onion for garnish

Method

Rinse clam thoroughly and soak in salted water for 1 hour. Rinse and drained well.

Peng's Kitchen

Welcome to Peng's Kitchen! I'm not a professional baker/chef. Just a simple Stay-at-Home-Mum enjoying baking & cooking for my 2 children and hubby. All recipes are tried and tested in my little kitchen. If you have any comments, do feel free to drop me an email at veronicachia@hotmail.com